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Wagyu fat trimmings

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4.9

Kamado Grill

Main Courses • France

Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier

A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.

45 min | Gluten Free